Coconut chicken tikka masala

Name: Coconut chicken tikka masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: One medium yellow onion, quartered; One shallot halved; Six garlic cloves; 2 1-inch pieces of fresh ginger, peeled; 3 tablespoons Garam masala; 2 teaspoons ground turmeric; 2 teaspoons kosher salt; 1 teaspoon crushed red pepper; Zest of one lemon; 2 pound boneless skinless chicken breast, cubed; Half cup full fat, plain Greek yogurt; 1 14-ounce can, full fat, unsweetened, coconut milk; One 6 ounce can tomato paste; 1/4 cup cilantro, chopped; 3 cups cooked rice for serving

2 steps

Prep:15minCook:30min

Updated at: Thu, 17 Aug 2023 00:06:41 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories412.7 kcal (21%)

Total Fat20.1 g (29%)

Carbs21.2 g (8%)

Sugars6.2 g (7%)

Protein40.1 g (80%)

Sodium734.3 mg (37%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1-inch pieces, peeled

3 tablespoonsgaram masala

2 teaspoonsground turmeric

2 teaspoonskosher salt

1 teaspooncrushed red pepper

1zest of lemon

2 poundboneless skinless chicken breast

cubed

½ cupfull fat plain Greek yogurt

1 x 14 ouncecan coconut milk

full fat, unsweetened

1 x 6 ouncecan tomato paste

¼ cupcilantro

chopped

3 cupsrice

cooked, for serving

Instructions

Step 1

1. Make the curry paste. In a blender or food processor, combine the onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest and pulse until a smooth paste forms, about 1 minute.

Step 2

2. Make the chicken. In a gallon-size zip-top bag, combine 2 tablespoons of the curry paste, the chicken, and the yogurt. Seal the bag and massage the mixture into the chicken to cover completely. Marinate at room temperature for 30 minutes or refrigerate up to overnight. 3. Heat a large, high-sided skillet over medium heat. Add ¼ cup of the curry paste and cook until fragrant, about 1 minute. Stir in the marinated chicken, coconut milk, and tomato paste. Cover and cook until the chicken is cooked through, 15 to 20 minutes. Remove the lid and simmer until the sauce thickens slightly, about 5 minutes more. 4. Stir in the cilantro and serve the chicken over rice.